Ingredients

Method

Toast the block of belacan in a dry pan on all sides until it starts to break up. Keep doing this until it crumbles into small pieces (around 3 minutes). Set aside to cool

2

Deseed the chillies and chop them into small pieces

3

Add the chillies to a pestle and mortar with the salt and pound to a rough paste, then add the shrimp paste, shallots, sugar and garlic and pound until you have a paste (it may be helpful to do this in batches)

4

Squeeze in the juice of 1 lime and mix. Taste and add more lime juice if necessary

5

Finally, stir in the oil, which will help to preserve the sambal. Store in the fridge for up to 3 days